Ingredients
For the Pastry Cream Filling:
- 2 cups whole milk
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
For the Donuts:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
For the Topping:
- 1/2 cup granulated sugar (for caramelizing)
Preparation Notes:
- Use fresh eggs for a rich custard.
- Allow milk and eggs to come to room temperature before mixing.
- Preheat oven to 350°F (175°C) before preparing the donut batter.
- Grease the donut pan well to ensure easy removal.
Instructions
Step 1: Prepare the Pastry Cream Filling
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Heat the milk in a medium saucepan over medium heat until it just starts to simmer. Avoid boiling.
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In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
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Slowly pour half of the hot milk into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
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Pour the tempered egg mixture back into the saucepan with the remaining milk.
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Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble, about 4-5 minutes.
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Remove from heat, then stir in butter and vanilla extract until fully incorporated and smooth.
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Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours.
Step 2: Make the Donut Batter
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In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
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In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the donuts tender. Some lumps are okay.
Step 3: Bake the Donuts
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Lightly grease your donut pan with butter or non-stick spray.
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Spoon or pipe the batter into each donut cavity until about three-quarters full.
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Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the donuts comes out clean.
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Remove the donuts from the oven and allow them to cool completely on a wire rack before filling.
Step 4: Fill the Donuts with Pastry Cream
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Once the pastry cream is chilled and thickened, transfer it into a piping bag fitted with a small round tip.
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Use a small knife or skewer to poke a hole into the side or bottom of each cooled donut.
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Pipe the pastry cream gently into each donut until filled but not overflowing.
Step 5: Caramelize the Sugar Topping
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Sprinkle a thin, even layer of granulated sugar on top of each filled donut.
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Use a kitchen torch to caramelize the sugar by moving the flame back and forth evenly until the sugar melts and forms a golden-brown, crispy crust.
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If you don’t have a kitchen torch, place the donuts under a preheated broiler for 1 to 2 minutes, watching carefully to prevent burning.
Step 6: Serve and Enjoy
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Allow the caramelized sugar to cool and harden for a minute before serving.
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Serve immediately to enjoy the contrast between the crispy topping and creamy custard center.
Notes
- Tempering eggs is critical to prevent scrambled eggs in your pastry cream. Pour hot milk slowly while whisking constantly.
- Don’t overmix the donut batter; some lumps help keep the donuts light and tender.
- Use a silicone donut pan for easy release and even baking.
- If you don’t have a piping bag, a zip-top plastic bag with a small corner cut off works well for filling donuts.
- Practice caramelizing sugar carefully. If you don’t have a torch, the broiler method works but requires close attention.
- Store filled donuts in the refrigerator, but caramelize the sugar topping just before serving to keep it crisp.
- Whisk the pastry cream briefly before filling if it thickens too much in the fridge.
- For a smooth pastry cream, strain it through a fine mesh sieve before chilling to remove any lumps.
- Prep Time: 20 minutes
- Cook Time: 15 minutes